Japanese Chicken Katsu Curry

I love Japan. Who knows me, know I much I mean that. Their culture, spirituality, art, music and…food!

This recipe is perhaps one of my favorite among Japanese dishes.

I put all my efforts and passion in making this dish, so I hope my friend in Japan will approve my recipe!

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Servingserves 2 people
  • Cooking methodStove
  • CuisineJapanese


For the curry sauce

  • 300 mlvegetable or chicken broth
  • 100 mlcoconut milk
  • 2 spoonsmild curry powder
  • 1 spoonplain flour
  • 1onion
  • 1carrot
  • 1medium potato
  • 1 clovegarlic
  • 1 pinchtable salt
  • 1chilli
  • 1leek
  • q.s.parsley

For the chicken

  • 2skinless flat chicken breast
  • 4 spoonsplain flour
  • 4 spoonspanko
  • 2eggs
  • 1 lfrying oil


  1. – slice the onion finely and crush the garlic clove, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, mix well;

    – peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;

    – put the saucepan onto the fire and cook over medium heat;

    – as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;

    – let the vegetables to stew in their own liquid, then sift the flour and the curry powder onto them;

    – let the vegetables to stew in their own liquid;

    – stir well then pour the hot broth and mix well;

    – cook for another 15 minutes;

    – meanwhile take a separate bowl and sift the flour and the curry powder onto it;

    – add the coconut milk and whisk well;

    – pour the thus obtained curry paste onto the boiling vegetables and stir well;

    – stir and cook for another 30sec then remove the pan from the stove;

    – cook the rice in a separate pan with abundant salted water, or use a rice steamer;

    – coat the chicken breasts in flour, then soak them in the beaten eggs and finally coat them in panko, then deep fry them till golden;

    – slice the fried chicken breast into stripes and serve along with the rice topped with the curry sauce;

    – top with sliced chilli, leeks (green part) and parsley;

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